Movers & Shakers: July’s hotel F&B appointments
It’s been a busy month for recruitment in the global F&B sector. Keep up to date with our roundup of some of the latest appointments across the industry.
Damian Tumilty, Europa Hotel
Hastings Hotels has appointed Damian Tumilty as the Executive Head Chef of Belfast’s Europa Hotel, an addition to his role as Executive Head Chef at the nearby Grand Central Hotel.
Since the Grand Central Hotel opened in 2018, Tumilty has led its culinary teams as a passionate advocate for nurturing culinary talent, playing a pivotal role in inspiring young chefs to pursue careers in the industry – with many beginning their journey in one of the group’s six hotels.
“Accepting this new role wouldn’t have been possible without the brilliant culinary teams at both hotels,” he comments. “I’m looking forward to working with the teams to identify training and development opportunities and develop their skill sets, which will be particularly beneficial for our younger team members.
Julien Asseo, Casey McMinn, Lannon Rust and Brandon Trowbridge, Ava Hotel
As The Ava Hotel prepares to open its doors in downtown Paso Robles, California this summer, the lifestyle hotel – part of Hilton’s Curio Collection and managed by Azul Hospitality Group – has unveiled its culinary and beverage leadership team.
Bringing together a trio of central coast hospitality veterans, the lineup includes: Consulting Chef Julien Asseo, Chef de Cuisine Casey McMinn, Beverage Director Lannon Rust and Director of Hospitality Operations Brandon Trowbridge. Together, the team will bring to life three distinctive dining venues: the signature Mediterranean-inspired restaurant Emre by Julien Asseo, Pine Street Bistro and rooftop bar and poolside lounge, Esperanza on the Rooftop.
Isabela Tavares-Vaz, The Kensington
The Kensington in London, part of the Irish family-owned The Doyle Collection, has confirmed the appointment of Isabela Tavares-Vaz as Executive Head Chef.
Brazilian-born and from São Paulo, Tavares-Vaz moved to the UK in 2019, having previously worked at several establishments in Brazil. Prior to joining The Kensington, she was Executive Head Chef at Jumeirah Hotels & Resorts in London.
“The Kensington is a beautiful townhouse hotel in a quintessential part of London, welcoming a mix of local residents and international visitors,” comments the chef. “Our menus are rooted in seasonality and classic flavours, offering something for those seeking a relaxed meal, with the choice of a more extensive dining experience. I’m also adding a personal touch by incorporating some of my favourite ingredients and influences from my own style.”
Elly Wentworth, Fowlescombe Farm
Fowlescombe Farm, the luxury retreat on a regenerative 450-acre farm at the foot of Dartmoor, has made Elly Wentworth Executive Chef. Known for her precise, produce-led cooking and respect for provenance, Wentworth brings a refined, seasonal approach that aligns with the farm’s sustainable, farm-to-fork ethos.
At The Refectory, Fowlescombe’s all-day dining space, she leads the kitchen with a menu that begins just beyond the dining room door. Every dish is shaped by what the fields and garden produce, changing daily in response to the harvest and guided by a close partnership with Head Gardener Shelley Hutcheon.
“I’ve always cooked with the seasons and sought out the best local produce – but at Fowlescombe, I’m working directly with what the land gives us,” says Wentworth. “Shelley and Rosie grow and rear everything with care, and it’s my job to translate that onto the guest’s plate. It’s a completely collaborative process, and there’s a sense that we are building a real community and learning from each other every day.”
Photography: © Jon Tonks
Steen Nielsen, Aleenta Phuket
After years of leading acclaimed kitchens, from The Studio and Almanak in Copenhagen to Lord Jim’s at Mandarin Oriental Bangkok, Steen Nielsen brings his mastery to Aleenta Phuket’s restaurant, Seasons.
Nielsen is currently developing a seasonal menu that draws entirely from locally sourced, organic produce. Guided by Aleenta’s sustainability ethos, he is helping curate the resort’s on-site nursery, where heirloom herbs, vegetables and edible flowers are grown with care.
His culinary style blends fine dining sophistication with rustic preservation techniques like fermentation, curing and pickling. These allow him to build depth of flavour and extend the seasonal bounty, creating dishes that are vibrant, nourishing and deeply expressive of place and time.
Elliott Emery, Grantley Hall
Shaun Rankin at Grantley Hall – the fine-dining restaurant within north Yorkshire’s Grantley Hall – has promoted Senior Sous Chef, Elliot Emery, to Head Chef. In this role, Emery will work alongside Chef Patron Shaun Rankin to lead the one Michelin-starred restaurant as it marks its sixth anniversary this year.
Emery joined the Grantley Hall team in March 2024. Since then his natural leadership and creative vision have played an instrumental role in the restaurant’s growth. He now leads the brigade in evolving the restaurant’s Taste of Home tasting menu, which champions seasonal, sustainable and solely British produce.
He comments: “It’s a really exciting time for the team, and for me personally. We’re evolving the menu with ambitious goals for the restaurant, and I feel incredibly proud to be leading such a talented and supportive brigade in one of the most prestigious kitchens in the country.”
